Spiced beetroot and horseradish dip

Name: Spiced beetroot and horseradish dip
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4
Ingredients: 500 g raw beetroot, peeled and cut into wedges; 5 garlic cloves; 5 tbsp extra virgin olive oil, plus extra to serve; 1 lemon, zest; 2 tbsp freshly grated horseradish root (or hot horseradish sauce) (approx. 1-2 tbsp); 2 tbsp balsamic vinegar; 1 tsp garam masala; 1 chilli, halved lengthways and deseeded; 25 g pack mint, leaves only; 4 tbsp Greek yogurt; flatbreads, to serve; vegetable crudités, to serve

This beetroot and horseradish dip is great for summer picnics, nibbles, and starters. It's rich and light in equal measure, but has a pokey kick of horesradish. Best served with warm flatbreads and crudités.

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Serves4
CourseStarter
Prepare15 mins
Cook1 hr
Total time1 hr 15 mins
Pluscooling

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500g raw beetroot, peeled and cut into wedges
5 garlic cloves
5 tbsp extra virgin olive oil, plus extra to serve
1 lemon, zest
2 tbsp freshly grated horseradish root (or hot horseradish sauce) (approx. 1-2 tbsp)
2 tbsp balsamic vinegar
1 tsp garam masala
1 chilli, halved lengthways and deseeded
¼ x 25g pack mint, leaves only
4 tbsp Greek yogurt
flatbreads, to serve
vegetable crudités, to serve

Preheat the oven to 210˚C, gas mark 7. Put the beetroot and (peeled) garlic in a roasting tin, toss together with 2 tbsp oil and season. Cover with foil and roast for 50 minutes- 1 hour, until the beetroot is completely tender. Remove and leave to cool for 5 minutes.
Put the beetroot, garlic, 3 tbsp oil and remaining ingredients (apart from the flatbreads and crudités) in a food processor, reserving some mint to serve. Whizz until completely smooth, then season. Transfer to a serving bowl, drizzle over a little olive oil and scatter with the remaining mint leaves. Serve with warm flatbreads and crudités.

Typical values per serving when made using specific products in recipe